Výsledky vyhľadávania - "ResPubID24939"

Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl

Autori: Ayyash, MM Shah, NP

Zdroj: Journal of Dairy Science. 94:3769-3777

Predmety: Electrophoresis, proteolysis, Time Factors, ResPubID24939, Food Handling, Angiotensin-Converting Enzyme Inhibitors, NaCl substitution, Sodium Chloride, angiotensin- converting enzyme inhibition, Potassium Chloride, Fats, 0404 agricultural biotechnology, Cheese, Food Handling - methods, low-moisture Mozzarella cheese, 2. Zero hunger, Polyacrylamide Gel, Low-moisture Mozzarella cheese, Water, Angiotensin-Converting Enzyme Inhibitors - metabolism, 04 agricultural and veterinary sciences, Milk Proteins, Angiotensin-converting enzyme inhibition, Fats - analysis, 3. Good health, Cheese - analysis - standards, 1101 Medical Biochemistry and Metabolomics, Food Storage, Proteolysis, School of Biomedical and Health Sciences, Electrophoresis, Polyacrylamide Gel, 0405 other agricultural sciences

Prístupová URL adresa: http://www.journalofdairyscience.org/article/S002203021100381X/pdf
https://pubmed.ncbi.nlm.nih.gov/21787913
https://www.ncbi.nlm.nih.gov/pubmed/21787913
https://hub.hku.hk/handle/10722/160596
https://pubag.nal.usda.gov/catalog/833510
https://core.ac.uk/display/151490896
https://www.sciencedirect.com/science/article/pii/S002203021100381X
https://pubmed.ncbi.nlm.nih.gov/21787913/
http://hdl.handle.net/10722/160596

Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl

Autori: Ayyash, Mutamed M Shah, Nagendra P

Predmety: School of Biomedical and Health Sciences, 1101 Medical Biochemistry and Metabolomics, ResPubID24939, proteolysis, NaCl substitution, angiotensin- converting enzyme inhibition, low-moisture Mozzarella cheese

Relation: https://vuir.vu.edu.au/10402/; Ayyash, Mutamed M and Shah, Nagendra P (2011) Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl. Journal of Dairy Science, 94 (8). pp. 3769-3777. ISSN 0022-0302

Dostupnosť: https://vuir.vu.edu.au/10402/
https://www.sciencedirect.com/science/article/pii/S002203021100381X